Ghost
Braided Pesto Bread. Nearly shed a tear when I first saw this, it’s so beautiful. 

Braided Pesto Bread. Nearly shed a tear when I first saw this, it’s so beautiful. 

Hey everyone! Go ahead and sign up for Spencer’s Market, a new online market opening soon out of San Fran! Sign up using this link, and then you can invite your friends and get early access to the website, as well as store credit!

Hey everyone! This is my new adopted friend Barnaby!

Hey everyone! This is my new adopted friend Barnaby!

Grocery shopping on a budget!

Hello fellow vegans, vegetarians, and Philadelphians! I realize I haven’t been updating lately, mostly because I don’t have a lot of money so I haven’t been able to go out to restaurants to review them. I’m going to take this opportunity, however, to tell you how I grocery shop for the cheapest, highest quality items.

Different stores are good for different things, so my grocery shopping is pretty spread out. This plan applies to center city philadelphia, but the idea can fit in most cities.

For my most basic items (oils, pastas, canned soups, etc), I go to my local Superfresh, which has incredible deals if you have one of their cards. I go there once every few weeks to stock up on pastas and canned veggies, which are often on sale for half off. However, superfresh’s produce is awful, poor quality, and over priced. I also go there for paper goods, which are also usually on sale. 

For produce, I go to Iovine Brothers in Reading Terminal Market. Their produce is extremely cheap (and on sundays and wednesdays they have a 10% off discount for students). They have a huge variety of fresh and quality produce, and you can often come home with bags and bags of produce for under 20 bucks. 

Whole Foods is a place to generally be avoided, because most of their items are insanely overpriced (produce included—it’s good quality but awfully expensive). I generally stay away from Whole Foods EXCEPT for their bulk bins, where you can get quality grains, flours, seeds, and nutritional yeast for very cheap. I often get some nuts and seeds for making fake cheeses and for roasting, vital wheat gluten flour for making seitan, and nutritional yeast. The location at South st and 10th st has a very limited selection, so you’re better off going to the North Philly location if you’re able.

The one other place where I like to go is Trader Joe’s, for a variety of things. Their prices are very low, and they often have interesting items that would be expensive at Whole Foods. I like to get frozen items (veggies of all sorts, hash browns, the occasional frozen dinner) at Trader Joe’s, and I love scouring their shelves for new and exciting items. They’re getting better at having dairy free items (like vegan coffee creamer and vegan cream cheese), and their breads are delicious. I also love checking out their spices (they’ve got all sorts of cheap fancy salts). Sometimes I come away from TJ’s with only a few things, and sometime I get bagfuls, depending on what they have and what I need. But I can always rely on their low prices.

TL;DR: Iovine Brothers for cheap and quality produce, Superfresh or a cheap grocery store for staples, Whole Foods for bulk items, and Trader Joe’s for everything else!

I hope this helped those of you who are looking for quality vegan (or not!) foods in the city on a budget! Feel free to ask questions!


Raw chocolate and banana ice cream cups
Ingredients: 
For chocolate cups:
120g/1cup buckwheaties
20g/3tbsp cacao powder
3 medjool dates
75ml/1/3 cup water
For sauce:
25g/2tbsp tahini
10g/1½tbsp cacao powder
1 medjool date
c. ¼ cup water
For ice-cream:
250g 3 frozen bananas (you should break these into chunk and place into a freezer bag before freezing)
1/2 vanilla pod (optional)
Preparation: 
Make the chocolate cups:• In the processor process half the buckwheaties to a flour.• Into a bowl place the whole buckwheaties, the buckwheat flour, and the cacao.• Put 3 dates into the processor and add the water. Process into a sticky jam-like mixture.• Add the date mixture to the buckwheat and cacao and work together well until you have a sticky dough.• Line the base and side of four 3-inch muffin tins with the mixture.• Place these into the freezer while you make the other parts of the dish.
Make the sauce:• In the processor, combine the tahini, cacao and dates, adding the water bit by bit until you have thick and creamy sauce.
Make the ice-cream:• Take the banana chunks out of the freezer. Leave them in the bag and break them up – this will be too difficult to do if you take them out as they are really cold!.• Working quickly, deseed the vanilla (if using) and put to one side.- If you are using a juicer:• Put the banana chucks through the masticating juicer, catching the resulting ice-cream in a bowl. Add the vanilla seeds and mix well, work quickly!- If you are using a food processor:• Add the chucks of frozen banana and vanilla seeds to the bowl and process, including a piece of fresh banana if needed to help the processor.
Assemble the dish:• Upturn the chocolate cups to get them out of the muffin cases and place on your serving dish.• Scoop a generous spoonful of banana ice-cream into each chocolate cup.• Pour over a smooth and creamy portion of sauce.

I don’t eat raw very often, but I know eating raw is wicked good for you, so I might try this recipe. Plus, I LOVE banana soft serve.

Raw chocolate and banana ice cream cups

Ingredients: 

For chocolate cups:

  • 120g/1cup buckwheaties
  • 20g/3tbsp cacao powder
  • 3 medjool dates
  • 75ml/1/3 cup water
  • For sauce:
  • 25g/2tbsp tahini
  • 10g/1½tbsp cacao powder
  • 1 medjool date
  • c. ¼ cup water

For ice-cream:

  • 250g 3 frozen bananas (you should break these into chunk and place into a freezer bag before freezing)
  • 1/2 vanilla pod (optional)

Preparation: 

Make the chocolate cups:
• In the processor process half the buckwheaties to a flour.
• Into a bowl place the whole buckwheaties, the buckwheat flour, and the cacao.
• Put 3 dates into the processor and add the water. Process into a sticky jam-like mixture.
• Add the date mixture to the buckwheat and cacao and work together well until you have a sticky dough.
• Line the base and side of four 3-inch muffin tins with the mixture.
• Place these into the freezer while you make the other parts of the dish.

Make the sauce:
• In the processor, combine the tahini, cacao and dates, adding the water bit by bit until you have thick and creamy sauce.

Make the ice-cream:
• Take the banana chunks out of the freezer. Leave them in the bag and break them up – this will be too difficult to do if you take them out as they are really cold!.
• Working quickly, deseed the vanilla (if using) and put to one side.
- If you are using a juicer:
• Put the banana chucks through the masticating juicer, catching the resulting ice-cream in a bowl. Add the vanilla seeds and mix well, work quickly!
- If you are using a food processor:
• Add the chucks of frozen banana and vanilla seeds to the bowl and process, including a piece of fresh banana if needed to help the processor.

Assemble the dish:
• Upturn the chocolate cups to get them out of the muffin cases and place on your serving dish.
• Scoop a generous spoonful of banana ice-cream into each chocolate cup.
• Pour over a smooth and creamy portion of sauce.

I don’t eat raw very often, but I know eating raw is wicked good for you, so I might try this recipe. Plus, I LOVE banana soft serve.

findvegan:

Pecan Butter Truffle Pumpkins

findvegan:

Pecan Butter Truffle Pumpkins

findvegan:

Pumpkin hummus with spooky graham crackers

findvegan:

Pumpkin hummus with spooky graham crackers

Lovely followers:

I am very sorry about the lack of restaurant reviews lately. I’m tight on money as of late, so eating out at new places isn’t much of an option. I will try and bring you one or two reviews in the next month though! If you have any reviews, feel free to let me know and I can post them as a guest author!

veganpizzafuckyeah:

reblogged from yackattack:

Mediterranean Focaccia Bread
Here’s my monthly post over at One Green Planet,  and this time it’s a delicious and easy to make bread! This was my  first try at making focaccia, and I absolutely loved it. It is a  perfect, comforting bread that pairs well with pasta dishes, soups or  even be made into a pizza! Go check it out by clicking on the link or  the picture, and share it with your friends!

Turn ALL the bread into pizza!

I must say, I am ALL about pizza lately

veganpizzafuckyeah:

reblogged from yackattack:

Mediterranean Focaccia Bread

Here’s my monthly post over at One Green Planet, and this time it’s a delicious and easy to make bread! This was my first try at making focaccia, and I absolutely loved it. It is a perfect, comforting bread that pairs well with pasta dishes, soups or even be made into a pizza! Go check it out by clicking on the link or the picture, and share it with your friends!

Turn ALL the bread into pizza!

I must say, I am ALL about pizza lately

veganfeast:

Whole Wheat Herb-Focaccia with Bistro Oil by Chef Tanya, Leafygreensandme.com on Flickr.
Yum again!
findvegan:

Mexican Cheesy Pierogies: Crispy on the outside..

findvegan:

Mexican Cheesy Pierogies: Crispy on the outside..

veganbreakfast:

Pumpkin spice sticky bread by Ashlae // oh, ladycakes on Flickr.
with recipe here
 
Scalloped Potatoes and Eggplant Bacon via the Post Punk Kitchen
Scalloped Potatoes Recipe
Eggplant Bacon Recipe
veganbreakfast:

Cinnamon rolls by tahini too
Pumpkin Mac and Cheese, via Oh She Glows
Click through for the recipe
Just made this and OH my, it is delicious!

Pumpkin Mac and Cheese, via Oh She Glows

Click through for the recipe

Just made this and OH my, it is delicious!

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